Reviewed: May 27, 2005

A hit - thanks for the great recipe. I added a bit of fresh basil in addition to the dried basil. And I used a bit less than 1/2 cup olive oil, and I added some leftover grilled chicken breast.

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MACHALTER

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Reviewed: May 17, 2005

I fell madly in love with pine nuts recently & sought out recipes to use them in. This pasta is so delicious & easy that I haven't even tried the others yet!

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JELLALUNA

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Reviewed: May 8, 2005

Very good. I tried this recipe to use up some extra pine nuts and I wasn't just pleasantly surprised, I was astonished how good it was. The cheese adds a delicious creaminess; the tomatoes provide a refreshing tang; the pine nuts give a wonderful fragrance; the orzo and wilted spinach in spices serve as a nice base. And it's quite pretty.One nice feature of the recipe is that the main ingredients are prepared separately so each person can mix them to his or her own preference. (I like more spinach (50% more) and much more tomatoes (100% more) and less cheese (33% less).) Some changes: I used half the olive oil and 2/3rds the butter.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: May 4, 2005

So delicious and beautiful to look at! I made this with Salmon Patties III for dinner with friends. It was a huge hit! I might use a bit more garlic next time. I know for the amount of food, we doubled the tomato and chopped a whole one instead of half of one as well.

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Carrie

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Reviewed: Apr. 23, 2005

Excellent recipe. As others suggested, I cut the oil to a little less than 1/4 cup and added sundried tomatoes. Everyone raved about it and had seconds and thirds. I served it with roast chicken and asparagus. It was all very complimentary. Thanks so much for posting this wonderful recipe!

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Mar. 6, 2005

Amazing, I crave it all the time - reminds me of Tuscany!

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THEFRONTMAN

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Reviewed: Feb. 16, 2005

Great recipe - this is very close to a favorite dish of mine that a local restaurant has stopped making. I reduced the amount of olive oil and added in sundried tomatoes, which gave a lot of flavor. Add them in at the same time as the pine nuts.

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SLAURIDSON

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Reviewed: Jan. 3, 2005

Very Good!! Excellent even the next day. Everyone asked for seconds.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Nov. 23, 2004

Since pine nuts are so expensive here in Tokyo ($8 for 1cup) I was glad they didn't go to waste. The flavor was really good and tasted even better the next day when we took the leftover to a picnic. I do think the amount of oil called for is way too much. I only used 1/4c olive oil and 1tbsp butter and still found it a tad oily.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Nov. 21, 2004

Very good. I had no fresh spinach so I used frozen, thawed and drained. I also added cooked chicken to make this a main dish. For a side I served bruschetta. Awesome meal with a nice glass of white wine. There are only 2 of us and this recipe makes a lot. I've frozen the leftovers. Another yummy meal later in a snap. Thanks for the recipe.

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KZJNK

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Reviewed: Oct. 24, 2004

Can't recommend it enough. Delicious!

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LISSIEBROOKS

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Reviewed: Oct. 16, 2004

Elegant is right! Really easy to make and it tasted gourmet! I had tomato/basil feta which was excellent on top. I might toss in a few sundried tomatoes next time. Will definitely make again!!

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